Pasta is synonymous with Italy and despite theories that suggest it was brought to Italy from China by Marco Polo in the 13th century, its Italian origins go back much earlier than that.
It’s now more widely accepted that pasta in Italy dates back to Etruscan times (1st century AD) when the Romans ruled the area we now call Italy. The kind of pasta that existed was known as “lagane” (where the term for modern day lasagna comes from), but it was baked instead of being boiled in water.
Pasta in its modern form is thought to have been brought to the southern part of Italy, in particular to Sicily, by Arabian invaders and then settlers from the 8th century onwards. The first term for pasta was “macaroni” which in Sicilian meant “kneading dough with energy”.
From a process that used to take almost a whole day to complete hundreds of years ago, pasta has now become one of the quickest and easiest recipes to make! The recipe I am sharing with you today should only take you about an hour to complete (and that’s including resting time for the dough!).
Try making the real stuff next time you feel like a delicious pasta dish, the taste is worth it!
- 500g “00”Flour
- 100g Fine Semolina
- 6 Free range eggs
- Pinch of salt
- Place the flour and semolina in a mixing bowl, make a well in the center and crack the eggs into it.
- Beat the eggs with a fork until smooth.
- Using your finger tips, mix the eggs with flour a little at a time until everything is combined.
- Knead well until all the ingredients combined and give you one smooth pasta dough! You can use a food processor if you’ve got one, just put everything in and mix until combined.
- Once you’ve made the pasta dough, you need to knead it to work the gluten in the flour to make your pasta springy and not flabby! Knead it until it feels smooth, then wrap it in cling film and rest it for 30 minutes in the fridge.
To Roll the Pasta:
- If you’re using a machine make sure it is attached securely on the work surface (you’ll need the longest work surface you have)
- Dust the bench with “00” flour and set the machine to the widest setting.
- Take a piece of dough and flatten it slightly with a rolling pin, then feed it through the machine, if it sticks a little slightly dust the pasta with flour. Change the machine down a setting and roll the pasta through again.
- Fold the pasta in half, change the machine back to the widest setting and roll the pasta through again. Repeat this process until the dough become really smooth(3-4 times).
- Then roll the pasta through all the settings, down to the thickness of a playing card for pasta like tagliatelle or lasagna, a little thinner if you are making stuffed pasta (to the point where you can to see your hand through the pasta)
- Once you’ve made the pasta you need to cut it or shape straight away because fresh pasta dries quicker than you might think, so don’t leave it on the bench for too long or you can cover it with a damp cloth which will prevent it from drying!
Watch the how to video below or visit my YouTube channel here for more.